Pam invented this recipe in December 2013. I wanted something to use more of the bacon bits we bought for a Thanksgiving recipe.
Ingredients
1 large sweet potato or yam, orange flesh
3 medium yellow potatoes (yukon gold)
bacon bits, or veggie bacon bits
salt to taste
Directions
1. Peel potatoes. Cut into chunks, all about the same size for even cooking.
2. Boil in water to cover until soft, about 15 to 20 min. Add a little salt to the cooking water, if desired.
3. Pour off most of the water, leaving a cup or less for blending. It depends on how thick you like the soup.
4. Blend the potatoes until mostly smooth. I like to use a stick blender and blend it right in the pot. I like to leave a few chunks to prove it’s real.
5. Add one or 2 tbsp bacon bits, to taste.
6. After the bacon flavor has a chance to diffuse into the hot soup, check for flavor and add salt if needed. The flavor continues to improve for a couple of hours.